Page 177 - Family cookbook v30_Neat
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5. Add the half and half, salt, and pepper.
6. In a small saucepan, bring 2 cups of lightly salted water to a boil.
7. Add the shrimp all at once and stir well.
8. Watch the shrimp closely, as soon as they all turn pink, about 2‐3 minutes, turn off
the heat and drain. The shrimp should be slightly undercooked.
9. When they are cool, peel them, and chop roughly into big chunks.
10. Add the shrimp to the soup and stir well.
11. Serve soup sprinkled with bacon bits and grated cheese.
12. Garnish with fresh dill, if you have some.
Cook’s Note
If you don’t have access to shrimp, use corn.
Recipe courtesy Paula Deen
Ty Dill
